Okra
$6.00
Heat-loving okra thrives in the intense Owens Valley sun. Pods are harvested young at 2-4 inches and used in soups, stews, gumbo (natural thickening properties), grilled, roasted, sautéed, or in salads. Varieties include: Clemson Spineless (tender spineless pods, high productivity with disease resistance), Emerald (dark green tender pods, uniform growth), Red Burgundy (striking burgundy pods that turn green when cooked, slightly sweet), and Perkin's Long Pod (heirloom with long slender pods, thrives in hot humid conditions). Growing tips: Okra is one of the most heat-tolerant vegetables and absolutely loves our Big Pine summers. Direct sow after soil reaches 65°F or start indoors. Soak seeds overnight before planting to speed germination. Harvest pods at 3-4 inches — they get tough fast. Check and pick every other day during peak production. Wear long sleeves when harvesting — okra plants have tiny spines that can irritate skin. The flowers are gorgeous and edible.
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Contact us to check availability and arrange pickup. We sell locally in Big Pine, CA.
More Other Vegetables
Eggplant
Beautiful, versatile eggplant with glossy deep purple skin and creamy flesh. A warm-season member of the nightshade family and a staple of Mediterranean, Middle Eastern, Asian, and Southern cooking. Varieties include: Black Beauty (classic heirloom with large glossy deep purple fruits, smooth skin, mild slightly sweet flavor — versatile for all culinary uses) and Long Purple (elongated slender fruits with tender flesh and excellent flavor — perfect for grilling, roasting, or sautéing). Growing tips: Eggplant needs heat, heat, and more heat — and Big Pine delivers. Plant after soil is thoroughly warm (late May/early June). They love our hot days and respond well to consistent watering and feeding. Harvest when skin is glossy and flesh gives slightly to pressure. Overripe eggplant becomes seedy and bitter — smaller is generally better. Flea beetles are the main pest; row cover early in the season helps.
Tomatillos
The essential ingredient for authentic salsa verde, green enchilada sauce, and Mexican cuisine. Tomatillos are prolific producers — small round fruits enclosed in a papery husk with a tangy, slightly acidic flavor reminiscent of green tomatoes with a hint of lemon. Varieties include: Rio Grande (large juicy fruits with robust flavor — perfect for salsa verde), Verde (vibrant green, slightly tart — ideal for traditional Mexican dishes like enchiladas and chilaquiles), and Amarylla (prized for sweetness and delicate flavor — excellent fresh or for a unique twist on salsas). Growing tips: Plant at least two tomatillo plants — they need cross-pollination for good fruit set. They are easier than tomatoes and more pest-resistant. In our climate, they thrive with minimal fuss. Fruits are ready when they fill and split their papery husk. Roasted tomatillos + jalapeños + garlic + cilantro + lime = the best salsa verde you have ever had. Plants often self-sow, giving you free tomatillos next year.